Smoked Salmon Frittata with Caramelized Onions and Spinach

1 box (10 oz) frozen chopped spinach, thawed and drained (squeeze spinach between paper towels to get all the excess water out)

1/2 cup grated Parmesan cheese, divided

1 small (or ½ large) yellow onion, chopped into medium-sized pieces

2 teaspoon olive oil (divided)

Salt and pepper

Directions:

Caramelize the onion (this can be done up to a couple days in advance): In a very small saucepan, heat 1 teaspoon olive oil and add onions. Turn the heat to the lowest possible and cook, stirring occasionally, for 30-45 minutes or until the onions are sweet and smell amazing.

Preheat your oven’s broiler and have the oven rack in the middle of the oven (so the frittata won’t be too close to the broiler).